- Total Time
Have a hankering for a sweet yet tart accompaniment to your grilled poultry or roasted meats? This rhubarb chutney hits the mark.
uncooked rhubarb1 ¼ pound(s), without leaves, cut into 1/2-inch pieces (or one 20 oz bag frozen rhubarb)
uncooked onion(s)⅔ cup(s), chopped
SPLENDA® Sucralose sweetener (Splenda®)¼ cup(s)
apple cider vinegar3 Tbsp
jalapeño pepper(s)1 small, seeded, minced (do not touch seeds with bare hands)
ginger root1 tsp, freshly grated
table salt½ tsp
cilantro⅓ cup(s), fresh, chopped
- Put rhubarb, onion, Splenda, vinegar, jalapeno, ginger and salt in a large saucepan and bring to a boil. Reduce heat to low and simmer, uncovered, until rhubarb is tender and mixture looks like a chunky puree, about 5 minutes.
- Remove from heat and let cool; stir in cilantro. Store in an airtight container in the refrigerator up to 1 week. Yields about 1/3 cup per serving.